Chocolate Raspberry Meringue Tart Recipes

CHOCOLATE-FILLED RASPBERRY MERINGUES

Steps:

• Place egg whites in a bowl; let stand at room temperature for 30 minutes. Beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in gelatin. Add sugar, 1 tablespoon at a time, beating on high until stiff peaks form and sugar is dissolved., Drop meringue into eight mounds on a parchment-lined baking sheet. Shape into 3-1/2-in. cups with the back of a spoon. Bake at 250° for 45 minutes. Turn oven off; leave meringues in the oven for 1 to 1-1/2 hours., For filling, in a microwave, melt chocolate with water; stir until smooth. Cool. In a small bowl, beat milk, vanilla and whipped topping mix until soft peaks form. Fold into melted chocolate. Spoon into meringue cups. Refrigerate until serving. Garnish with raspberries.

CHOCOLATE-RASPBERRY TART

Steps:

• Preheat oven to 350 degrees. In a food processor, combine cookies, sugar, and 1/2 teaspoon salt. Process until very fine crumbs form. Add butter and pulse until mixture just comes together. Press crumbs firmly into a 9-inch fluted tart pan with a removable bottom. Place on a baking sheet and bake until crust is dry and set, 20 minutes. Let cool.
• In a large bowl, combine chocolate and pinch of salt. In a small saucepan, bring cream to a bare simmer over medium-high. Immediately pour cream over chocolate and let stand 1 minute. Stir gently until chocolate melts and mixture is completely smooth. Pour chocolate into cooled tart shell and refrigerate until set, 30 minutes. To serve, remove tart from pan and scatter raspberries on top.

RASPBERRY-CHOCOLATE CHIP MERINGUES

Steps:

• Place oven racks in upper and lower third of oven. Heat oven to 250°F. Line 2 large cookie sheets with cooking parchment paper.
• In food processor, place raspberries; cover and process until finely ground. Remove 1 teaspoon for decoration; set aside.
• In large bowl, beat egg whites, cream of tartar and vanilla with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff, glossy peaks form and sugar is almost dissolved, 5 to 8 minutes, scraping side of bowl occasionally. Do not underbeat. Add remaining ground raspberries and food color; beat at high speed to blend. Fold 1 cup miniature chocolate chips into mixture.
• Fit large decorating bag with large round piping tip. Spoon half of the mixture into bag. Pipe 1 1/2-inch high with 1 1/2-inch base mounds 1 inch apart on cookie sheet. Repeat filling decorating bag and piping with remaining meringue mixture.
• Place both cookie sheets in oven. Bake 15 minutes. Rotate pans to different racks and turn from front to back. Bake 15 minutes more. Turn off oven; leave meringues in oven with door closed 30 minutes. Remove from oven. Sprinkle over tops of meringues the remaining 1 teaspoon ground raspberries. Place pans on cooling racks; continue to cool at room temperature, about 2 hours. Remove from parchment paper; place meringues on cookie sheets that have been lined with new cooking parchment paper.
• In small microwavable bowl, microwave 1 1/2 cups dark chocolate chips and shortening uncovered on High 60 seconds. Stir, continue to microwave in 15-second increments until mixture can be stirred smooth. Working with one meringue at a time, dip bottom into melted chocolate. Slide bottom of meringue on edge of bowl to remove excess. Return to lined cookie sheet. Repeat with remaining meringues. Let stand about 3 hours or until chocolate is set. Store covered in airtight container in single layer.

EASY CHOCOLATE AND RASPBERRY TARTS RECIPE BY TASTY

Steps:

• Using a food processor or rolling pin, blitz the chocolate biscuits into fine crumbs.
• Mix in the melted butter.
• Divide the biscuit crumbs in 12 cases of a muffin tin.
• Freeze for 10 minutes, or until solid.
• Prepare the filling by gently heating the double cream over a low-medium heat.
• Once hot, throw in the chocolate and allow the heat of the cream to melt it. Whisk together until completely smooth.
• Pour the filling into the biscuit bases and garnish with the raspberries.
• Chill in the fridge for 2-3 hours, until set.
• Drizzle over the white and dark chocolate and sieve over the icing sugar.
• Enjoy!

TRIPLE CHOCOLATE AND RASPBERRY TART

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a 9-inch tart pan with a removable bottom with cooking spray.
• Crush cookies into crumbs in a baggie with a rolling pin, or use a food processor.
• Combine cookie crumbs and 4 tablespoons raspberry jelly in a medium bowl; mix well. Spray hands with cooking spray. Press mixture into the bottom of the prepared pan.
• Bake in the preheated oven until set, about 10 minutes. Remove from the oven; spread remaining jelly over the crust. Freeze until cool, about 10 minutes. Arrange raspberries over the cooled crust.
• Combine white chocolate chips and 1/2 teaspoon oil in a small microwave-safe cup. Microwave for about 30 seconds; stir with a fork and microwave for 30 seconds more. Stir until smooth; then with the same fork, drizzle white chocolate over raspberries in one direction.
• Combine semisweet chocolate chips and remaining oil in a small microwave-safe cup. Microwave for about 30 seconds; stir with a fork and microwave for 30 seconds more. Stir until smooth; then with same fork, drizzle chocolate over raspberries in the opposite direction. Refrigerate until serving time.
• To serve, remove outer ring from the tart pan; do not remove bottom of pan, and place on a serving plate or platter.

CHOCOLATE MERINGUE TART RECIPE BY TASTY

Steps:

• Pre-heat the oven to 150°C (300°F).
• Gently melt the chocolate and butter together over a bain-marie.
• Once combined, take off the heat.
• Stir in the eggs, egg yolks and sugar.
• Fold in the flour.
• Pour into the tart shell.
• Bake for 15 minutes.
• Meanwhile, prepare the meringue by whisking the egg whites with an electric hand whisk.
• Once foamy, gradually add in the sugar, followed by the vanilla and vinegar.
• Whisk until stiff peaks form.
• Gently fold in the cocoa powder.
• Spoon on top of the chocolate tart.
• Bake for 30 minutes.
• Cut into slices and serve.
• Enjoy!

EASY CHOCOLATE RASPBERRY TART

Steps:

• 1. Preheat the oven to 375 degrees F. Open up the 2 pieces of pie crust dough and lay one down on your work surface. Dip your finger in water and run it around the perimeter of the dough. Place the second piece on top; the water will help them adhere to each other. Roll out the combined dough to a 12-inch circle and press into a 9-inch tart pan. Use a fork to gently prick holes all over the bottom of the crust. With your rolling pin, roll over the top of the tart pan to trim the excess dough. Place a piece of nonstick foil down onto the dough and fill it with dried beans, uncooked rice or pastry beans. Bake until the tart begins to cook and brown slightly, about 20 minutes; remove the foil and bake until a deep golden brown, for an additional 20 minutes. Set aside to cool while making the filling. The crust can also be made 1 day in advance, cooled and then covered in foil for later use.
• 2. Heat the cream, milk and sugar in a medium saucepan over low heat until the sugar is dissolved and the liquid is simmering, about 5 minutes. Add the chocolate, turn off the heat and let stand for 5 minutes. Whisk until the chocolate is thoroughly melted and the mixture is blended. Set aside to cool for 5 minutes. Use a rubber spatula to gently fold the egg into the cooled chocolate mixture.
• 3. Spread the jam over the bottom of the tart. Pour the chocolate mixture into the prepared tart over the jam and bake until the filling is slightly firm but still has a bit of movement in the center, 25 to 30 minutes. Remove from the oven and place on a rack to cool.
• 4. Dust with cocoa powder and garnish with raspberries. Serve at room temperature or chilled.

CHOCOLATE RASPBERRY MERINGUE TART

Steps:

• Make the tart dough: Place the flour, sugar and salt in the bowl of a food processor. Pulse to combine. Add butter and pulse until a coarse meal forms. Add egg and pulse just until a crumbly dough comes together. If the dough seems dry, drizzle in a teaspoon or two of water. Press dough into a disk, wrap in plastic and chill for at least 1 hour or overnight (or up to 5 days).
• Roll the dough out on a lightly floured surface to 3/8-inch thickness (about an 11-inch round). Place dough into a 9-inch tart pan, folding the extra dough in over the edges to build up the sides. Prick bottom of dough all over with a fork; chill in freezer for at least 30 minutes and up to 48 hours. (Cover lightly with plastic wrap if freezing for more than a couple of hours.)
• Heat oven to 350 degrees. Line the tart crust with foil, and fill with baking weights or dried rice or beans. Bake for 15 minutes. Remove foil and weights and continue to bake until shell is light golden, another 15 to 20 minutes. Transfer to a rack to cool.
• Prepare the filling: In a medium saucepan, combine raspberries and sugar over medium heat. Cook, stirring, until berries break down, 5 to 8 minutes. Remove pan from heat, stir in lemon juice and use a fork or wooden spoon to mash raspberries to a purée.
• In a medium bowl, whisk together egg yolks and egg. Slowly add 1/4 cup of hot raspberry purée to egg mixture, whisking constantly. Slowly drizzle the egg-raspberry mixture back into the saucepan with remaining purée, whisking constantly to keep eggs from cooking. Turn the heat to medium-low, and add butter and a pinch of salt to the pan. Cook, stirring constantly, until the mixture thickens enough to coat a spoon, about 7 to 9 minutes.
• Strain the mixture through a fine-mesh sieve, pressing hard on the solids, into a bowl. Allow to stand for 5 minutes, then whisk briefly to smooth.
• Pour raspberry filling into the tart shell. Bake until filling is set (it should jiggle only slightly in the center), about 14 to 22 minutes. Remove tart from oven and increase oven temperature to 400 degrees.
• Start preparing the meringue: Using a blender or food processor, blend the freeze-dried raspberries until you get a fine powder speckled with seeds. (The seeds won't break down so don't even try.) Set aside 1 tablespoon of raspberry powder for garnish. Combine cocoa powder with remaining raspberry powder to use for the meringue.
• Place chocolate in heatproof bowl, and melt in microwave in 10-second intervals, stirring after each, until smooth. Set aside. (Or you can melt the chocolate in a pot on the stove over low heat, stirring constantly.)
• Fill a medium pot with 1 inch of water and bring to a simmer over medium-high heat. In a large metal bowl, whisk together egg whites, sugar, cream of tartar and salt. Set the mixing bowl with the egg white mixture into the pot above the water, and whisk constantly by hand until sugar dissolves and mixture is warm (160 degrees on an instant thermometer) and has thickened and lightened in color, 5 to 7 minutes. Remove bowl from heat. Using an electric mixer, beat on medium-low speed and gradually increase speed to high, until mixture is thick and fluffy, and stiff peaks form, about 5 to 8 minutes. Be careful not to overbeat.
• Sprinkle raspberry-cocoa mixture on top of meringue. Using a rubber spatula, gently fold in mixture 2 to 3 times to halfway incorporate, but remains very streaky. (Do not overmix.) Drizzle melted chocolate into meringue and gently fold until just combined and still streaky. Take care not to deflate the meringue very much. (It will deflate somewhat.)
• Spread the meringue over the hot filling, making sure it meets the edges of the crust. Using a knife or spatula, swirl in a design. Bake until lightly browned, about 7 to 10 minutes.
• Allow to cool completely and sprinkle the top with a little of the reserved raspberry powder. (Save the extra to perk up oatmeal, smoothies and peanut butter sandwiches.)

CHOCOLATE CAKE WITH RASPBERRY MERINGUE BUTTERCREAM

Steps:

• For the chocolate cake: Preheat the oven to 350 degrees F. Grease and flour two 9-inch round baking pans.
• Stir together the flour, sugar, cocoa, baking powder, baking soda and salt in a large bowl. Add the milk, oil, vanilla and eggs, and beat on medium speed with an electric mixer for 2 minutes.
• Stir in 1 cup boiling water (the batter will be thin), then pour the batter into the prepared pans. Bake for 30 to 35 minutes. Cool for 10 minutes, then transfer from the pans to wire racks to cool completely.
• For the raspberry meringue buttercream: Heat the egg whites, granulated sugar and salt over a double boiler, whisking constantly, until the sugar dissolves.
• Using an electric mixer, whip the egg white mixture on high speed until peaks form and the mixture cools, about 5 minutes.
• Turn the mixer to medium speed and add the butter, a little at a time. Add the confectioners' sugar and vanilla, and mix.
• Fold in the raspberry paste extract right before icing the cake.
• To assemble the cake: Once the cakes are completely cooled, cut each into two layers (you will have 4 layers total). Fill the first layer with a cup of buttercream and repeat each layer until all layers are assembled and stacked.

RASPBERRY CHOCOLATE CHIP MERINGUES

Steps:

• Preheat the oven to 250 degrees.
• Combine the egg whites and salt in a bowl; beat until frothy.
• Gradually add in the gelatin and sugar; beat until each addition is dissolved.
• Beat until soft peaks form; add the vinegar and combine well.
• Fold in the chocolate chips.
• Using a teaspoon, drop mounds onto a baking sheet lined with parchment paper.
• Bake at 250 degrees for 25 minutes; turn off the oven.
• Leave the cookies in the oven with the door closed until the cookies are firm and dry to the touch.
• This should take at least 20 additional minutes.

RUSTIC CHOCOLATE RASPBERRY TART

Steps:

• Process cream cheese and butter in a food processor until blended. Add flour; process just until a dough forms. Shape into a disk; wrap and refrigerate 1 hour or overnight., Preheat oven to 350°. In a small bowl, toss raspberries, sugar and cornstarch with a fork, mashing some of the berries slightly., On a lightly floured surface, roll dough into a 14x8-in. rectangle. Transfer to a parchment-lined baking sheet. Spread with Nutella to within 1 in. of edges. Top with raspberry mixture. Fold pastry edge toward center of tart, pleating and pinching as needed., Bake until crust is golden brown, 45-50 minutes. Transfer tart to a wire rack to cool.

LEMON & RASPBERRY MERINGUE TART

Steps:

• Whizz the flour, butter and ¼ tsp salt in a processor until fine. Add the sugar, pulse, then tip in the egg yolks and 4 tsp cold water. Pulse to a dough, tip out onto the work surface, then quickly knead until smooth. Line a 35 x 12cm loose-bottom fluted tin (measured from the top) by pushing the pastry into the tin with your fingers. Pinch an overhang on all sides. Chill on a baking sheet chill for 30 mins.
• Heat oven to 200C/180C fan/gas 6. Line the tin with baking parchment and baking beans, then bake blind for 15 mins. Take the paper and baking beans out, then bake for 10-15 mins more until golden and sandy. Allow to cool. Trim the sides using a serrated knife.
• Meanwhile, put the lemon curd into a non-stick pan, then beat in the eggs and yolks. Slowly bring to a simmer, stirring constantly, until the mix becomes really thick and dark yellow, about 10 mins. Spoon into a bowl, cover the surface with cling film and cool completely. The pastry and filling can be made up to a day ahead.
• Scatter 175g raspberries over the base, then spoon over the cooled lemon curd. Now make the meringue: whisk whites in a large, clean bowl until stiff, then add the sugar in 2 batches, whisking back to shiny, stiff peaks each time. Fold in the vinegar and cornflour. Swirl the meringue over the curd and raspberries, then bake for 10 mins until meringue is lightly golden. Cool for 20 mins, then lift out of the tin onto a serving plate. Scatter remaining raspberries over, then dust with icing sugar.